Sincerely,

As vegetarians, we are always looking for new recipes to spice up the veggies in our life. Naturally, we are attracted to Indian cuisine. As India has the largest number of vegetarians in the world, it isn’t any wonder why they would simply amaze us with their food creativity. It’s pretty rare that we have eaten an Indian dish and thought to ourselves, “it was good, but could have used more ____.” Spice, flavor, and overall taste is rarely lacking in this cuisine, and this was absolutely true for this Vegan Potato, Chickpea and Spinach Coconut Curry dish recipe that we found on The Vegan 8. This recipe originates from the Oh She Glows Every Day cookbook by Angela Liddon. Thanks to The Vegan 8’s post, we now know the next cookbook on our list to buy!

We tried it out and it quickly became one of our new favorite homemade dishes. You can follow the recipe right off of The Vegan 8 site, or you can follow our version along here as well. You will notice that we made ours a little differently as we wanted extra to have in our lunches the next day. This version was enough for both of us to have for dinner and lunch the next day.

Shopping List:

1 bundle of spinach

1 onion (we only chopped up half of an onion)

1 bundle of cilantro

4 teaspoons of grated ginger

3-4 or about a tablespoon minced garlic cloves

1 lime

2 medium-sized sweet potatoes

1-2 cans of chickpeas

2 cups of coconut milk

Quinoa or Basmati rice

4 teaspoons virgin coconut oil

Spices:

1 1/2 tablespoon of cumin or cumin seeds

1 1/2 teaspoon turmeric

1 1/2 teaspoon coriander

1/2 teaspoon red pepper flakes (we like it a bit spicy, so we probably put more than this)

1 teaspoon salt

1 teaspoon pepper

Step 1: (1 onion)

Get through the worst part first! Chop up the onion and set it aside. Let's be honest, this part took me the longest because I had to take a mini cry-my-eyes-out break.

Step 2: (2 medium-sized sweet potatoes)

Chop up the sweet potatoes into small cubes and set them aside. We decided to keep the skin on, but you can certainly peel off the skin if you please.

In a large saucepan, heat the coconut oil over medium heat. After it has melted, put either the cumin seeds or cumin in with the oil. (We did not have cumin seeds, so we just used ground cumin). Pour in the diced onion and cook until onion is soft (3-5 minutes).

After onion is soft, add garlic, ginger, turmeric, coriander, and red pepper flakes. Cook until the garlic gets soft. We noticed it turned a nice brown color when it was soft.

Step 5: (1-2 cans of chickpeas, 2 cups of coconut milk)

Once garlic is soft, add the sweet potato, chickpeas, and coconut milk. Stir and simmer for about 20-30 minutes or until potatoes are soft. Once the potatoes are soft, using a potato masher, mash up some of it.

Step 6: (1 bundle of spinach, 1 bundle of cilantro)

Add the spinach and mix in. Slice the lime into quarters. Chop up the cilantro to your liking.

Step 7: (1 lime)

Dish up! Pour your masterpiece onto a bed of quinoa or rice. Squeeze lime and drop some cilantro on top. You are all done!